Why Sourcing Matters in a Changing Climate
At 2fifty, we’ve never chased shortcuts. The meat we serve comes from purveyors we trust smaller farms that raise with care. Because every choice matters.
The reality is that industrial livestock systems leave a heavy mark on the planet. They drain water supplies through massive feed operations. They contaminate rivers and aquifers with waste and chemicals. They clear forests to grow more feed, releasing carbon stored in the soil and destroying habitat. They generate powerful greenhouse gases like methane and nitrous oxide emissions that warm the planet faster than carbon dioxide alone. Indeed, food production accounts for about 26% of global greenhouse gas emissions, and much of that comes from livestock and feed crop land use.
"The scale is enormous, and the effects ripple far beyond the farm" — Fernando González
We choose differently. For almost seven years, we’ve sourced with intention. Working with partners like Creekstone Farms, Snake River Farms, Roseda Farms, Elysian Fields Farm, and Leydi’s Pork means putting animal welfare, traceability, and stewardship first. These farms raise animals responsibly, on a smaller scale, using practices designed to reduce waste, respect resources, support healthier land, and manage their environmental impact from feed sourcing to manure handling to efficient water use.
Every brisket, rib, and sausage we serve is a chance to prove that good food doesn’t have to come at the expense of clean water or stable climates. By honoring these partnerships, we keep our promise: barbecue made with purpose, not shortcuts. Our part may be small, but it is steady. By holding to ethical sourcing, respecting every cut, and committing to transparency, we believe barbecue can be both soulful and sustainable.
Our part may be small, but it’s rooted. In smoke. In care. In choices that go deeper than flavor.
When you sit down with a tray at 2fifty, you’re tasting more than just good barbecue. You’re tasting what happens when people choose to do things right even when it takes longer, costs more, and asks for more from everyone involved.
Because good food isn’t just about what’s on the plate. It’s about how it got there.
Stay Close to the Fire
From master classes abroad to new flavors at home, our journey’s always evolving and we love bringing you along. Follow us on Instagram @2FiftyBBQ for behind-the-scenes moments, pitroom stories, and the people behind the fire.
All wood, all good.
